Gluten and Lactose Free Bread that’s FODMAP friendly

How to make great gluten free bread

This bread has to be my favourite after years of trying different variations. It is easy to make, light and fluffy with a good crust and tastes great.
I use my own flour mix that is made up of brown rice flour, tapioca flour and quinoa flour.


What you will need to make this bread

The ingredients

Dry Ingredients
One and a half cups Tapioca flour
One cup Brown Rice flour
Half cup Quinoa flour
2 teaspoons guar gum
2 teaspoons baking powder (gluten free)
2 teaspoons sugar
1 teaspoon salt
1 tablespoon yeast

Wet Ingredients
2 eggs
1/4 cup olive oil
300 ml luke warm water

Place all of the dry ingredients in a mixing bowl and mix lightly
Next add the wet ingredients and Mix all ingredients to a smooth consistency.
Pour the thick batter into an oiled bread tin
Allow to rise in a warm place for 25 mins.
Cook in preheated oven at 180 c for 35 minutes

The Mixture
All of the ingredients in mixing bowl
Mix to a smooth consistency
Bread mixture in tin
The dough has risen sufficiently
Bread straight from the oven
Turn out and allow to cool on a wire rack

Allow to cool on a wire rack.  The bread should keep for around 4 days unless you eat it all the same day!

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